Bread Dressing for Turkey (goes with Potato Dressing for Turkey)

By stancec44

Need to make Amped-Up Red Pepper Past from Portuguese cookbook in advance.

Ingredients

• 1/4 pound thick-sliced slab bacon, cut crosswise into 1/4-inch pieces
• 1 pound chourico, linguica, or dry-cured smoked Spanish chorizo, roughly chopped
• Olive oil, if needed
• 2 medium yellow onions, chopped
• 4 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup dry white wine
• 3 tablespoons Amped-Up Red Pepper Paste
• 2 tablespoons double-concentrate tomato paste, or three tablespoons regular store-bought or homemade tomato paste
• 12 cups 3/4-inch cubes of day-old rustic bread
• About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley leaves

Details

Servings 8
Preparation time 25mins
Cooking time 65mins
Adapted from leitesculinaria.com

Preparation

Step 1

Heat a Dutch oven over medium-low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, 12 to 15 minutes. Using a slotted spoon, transfer to paper towels. Pour off all but a thin film of fat from the pot into a cup and reserve. Bump up the heat to medium-high, add the chourico, and cook, stirring often, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour off all but 2 tablespoons of fat, adding it to the bacon fat. If the pan is dry, add 2 tablespoons of oil.

10. Lower the heat to medium, add the onions, and cook until soft, 7 to 10 minutes. Add the garlic and pepper flakes and cook for 1 minute more. Splash in the wine, add the red pepper paste and tomato paste, scrape up any stuck-on bits, then let burble for a few minutes to cook the mixture.

Turn the heat to low, add the bread and the reserved bacon and chourico fats, and pour in just enough of the stock-water combination, beating well with a spoon, to make the mixture moist. If you use all the liquid and the pot is still dry, add water as necessary. Fold in the bacon and chourico and continue beating to lighten the mixture. Take a taste and season with salt and pepper if needed. Scoop the dressing into a bowl and speckle with the parsley.

To serve, plate the turkey, scoop the dressing(s) into decorative bowls, and take everything to the table pronto.